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Pasta Bicolore

Recipe by Ed Baines

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Bicolore means two colours in Italian which is exactly what you get in this yummy basil and tomato pasta. The homemade pesto makes all the difference.

Serves 4

Ingredients

For the pesto

1 large bunch of fresh basil
8 tablespoons extra virgin olive oil
2 tablespoons pine nuts
1 large clove garlic
60g freshly grated parmesan cheese
2 tablespoons freshly grated pecorino romano cheese

For the tomato sauce

25g butter
Dash of olive oil
1 small onion finely chopped
1 x 400g tin italian plum tomatoes chopped
1 bay leaf
½ stock cube or salt to taste
2 fresh plum tomatoes, chopped into cubes
500g penne or rigatoni pasta
Knob butter
Extra parmesan for sprinkling, if desired

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Method

Put all the pesto ingredients in a blender or food processor and process until creamy. Put into a bowl and add the parmesan and pecorino cheeses. Set aside.
For the tomato sauce put some butter and olive oil into a pan. Add the onion and cook until soft and beginning to colour. Add the tomatoes, bay leaf and stock cube or salt and cook till thick - about 15 minutes. It should be quite dense.
Cook the pasta until al dente, strain and return to the pan. Add a knob of butter - toss, then add the pesto and mix well. Add the tomato sauce and toss again. Mix in the chopped fresh tomatoes and serve immediately with extra parmesan if required.

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